Peppermint Chocolate Chip Cookies
Easy and festive peppermint chocolate chip cookies that are perfect for the holidays or anytime you crave a delicious treat.
- Cook Time: 11 minutes
- Total Time: 11 minutes
- : Lara
Ingredients
Scale
Main ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract (adjust to preference)
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semisweet chocolate chips
- 0.5 cup crushed candy canes
Instructions
- In a big mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract and peppermint extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed or stirring until just combined. Do not overmix.
- Gently fold in chocolate chips and crushed candy canes.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between them.
- Bake at 375°F (190°C) for 9-11 minutes, or until edges are golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Cookies can also be frozen for up to 3 months. Unbaked dough balls can be frozen and baked from frozen, adding a minute or two to baking time.